Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Easy Chicken Potpies 3.5 (111) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 28, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 1 hr Servings: 4 Our classic chicken potpie recipe produces a comfort food dinner that's also fancy enough for entertaining. Individual potpies are topped with frozen puff pastry, which bakes into flaky golden layers—so there's no need to make your own pie pastry. Save time by using leftover chicken from a roast or a rotisserie bird for the filling, along with onion, carrots, celery, and green beans. Ingredients 3 tablespoons unsalted butter 1 small yellow onion, minced 1 stalk celery, thinly sliced 2 carrots, diced medium 5 tablespoons all-purpose flour 2 cups chicken broth ⅓ pound green beans, trimmed and cut into 1-inch pieces 2 cups diced cooked chicken Salt and pepper 1 sheet thawed puff pastry 1 beaten egg Directions In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper. Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes. Romulo Yanes Cook's Notes If you don't don't have time to make the read deal, try a dumpling variation (about 45 minutes) or a pasta variation (about 30 minutes). All are a clever way to use up leftover chicken. Rate it Print